I LIKE SWORDFISH. I LOVE SCALLOPS. LYNN LOVES SWORDFISH. LYNN DOESN'T LIKE SCALLOPS. FORTUNATELY, IT'S QUITE A SIMPLE MATTER TO COOK BOTH AT THE SAME TIME, ALTHOUGH SCALLOPS COOK IN TWO MINUTES, WHILE SWORDFISH NEEDS A TAD MORE TIME. SWORDFISH IS A BIT BLAND, SO I SERVED BOTH WITH A UNIFYING SAUCE -- LEMON BUERRE BLANC. I MADE THE SAUCE SEPARATELY AND SPOONED A POOL ONTO EACH PLATE, THEN ARRANGED THE SWORDFISH/SCALLOPS ON TOP. ANOTHER MARRIAGE SAVED.
TAKE THE SWORDFISH AND SCALLOPS FROM THE FRIDGE. DRY THOROUGHLY WITH PAPER TOWELS.
CUT THE 1/2 STICK OF BUTTER INTO HALF-INCH BITS AND ARRANGE ON A SMALL PLATE.
USING A MICROPLANE, GRATE THE ZEST FROM THE LEMON INTO A BOWL. SQUEEZE THE LEMON JUICE THROUGH A STRAINER INTO THE SAME BOWL.
TRIM THE ROOT ENDS AND DARK GREEN STALKS FROM THE SCALLIONS AND DICE THE WHITE PART.
MELT 1 TBSP OF BUTTER IN A SMALL SAUCEPAN. ADD THE SCALLIONS AND COOK FOR A MINUTE OR TWO ON A VERY LOW FLAME, STIRRING WITH A WOODEN SPOON.
WHEN THE SCALLIONS ARE TRANSLUCENT, BUT NOT BROWNED. POUR IN 1/2 CUP OF WHITE WINE. SEASON WITH SALT AND WHITE PEPPER. REDUCE THE WINE TO A FEW TBSPS.
ADD THE LEMON JUICE AND ZEST. REDUCE OVER MEDIUM/LOW HEAT UNTIL THERE'S ABOUT A 1/4 CUP OF LIQUID LEFT WITH THE SCALLIONS.
TAKE THE SAUCEPAN OFF THE HEAT AND IMMEDIATELY START WHISKING IN THE BUTTER A FEW PIECES AT A TIME TILL THEY ARE ALL ABSORBED. YOU SHOULD HAVE A THICK, CREAMY SAUCE.
HEAT A SMALL FRYING PAN OVER A MEDIUM FLAME. SEASON SWORDFISH WITH SALT AND PEPPER.
ADD A SPLASH OF OLIVE OIL TO THE PAN. WHEN IT SMOKES, LAY IN THE SWORDFISH. SHAKE THE PAN SO IT DOESN'T STICK. COOK FOR TWO MINUTES, TURN AND COOK ANOTHER TWO MINUTES OR UNTIL A SHARP KNIFE INSERTED IN THE CENTER FEELS WARM WHEN TOUCHED TO YOUR LOWER LIP. REMOVE SWORDFISH TO A WARM PLATE.
ADD ANOTHER SPLASH OF OLIVE OIL. GET THE PAN VERY HOT. SEASON SCALLOPS AND PLACE IN THE PAN. COOK FOR ONE MINUTE WITHOUT MOVING THEM.
TURN OFF THE HEAT. TURN SCALLOPS. ADD 2 TBSPS OF BUTTER. BASTE SCALLOPS WITH THE BUTTER FOR A MINUTE.
SPOON THE BUERRE BLANC ONTO TWO SEPARATE PLATES. ARRANGE THE SCALLOPS AND SWORDFISH ON EACH PLATE.
FINELY DICE CHIVES AND/OR PARSLEY AND SCATTER ON TOP.
SERVES TWO
Ingredients
Directions
TAKE THE SWORDFISH AND SCALLOPS FROM THE FRIDGE. DRY THOROUGHLY WITH PAPER TOWELS.
CUT THE 1/2 STICK OF BUTTER INTO HALF-INCH BITS AND ARRANGE ON A SMALL PLATE.
USING A MICROPLANE, GRATE THE ZEST FROM THE LEMON INTO A BOWL. SQUEEZE THE LEMON JUICE THROUGH A STRAINER INTO THE SAME BOWL.
TRIM THE ROOT ENDS AND DARK GREEN STALKS FROM THE SCALLIONS AND DICE THE WHITE PART.
MELT 1 TBSP OF BUTTER IN A SMALL SAUCEPAN. ADD THE SCALLIONS AND COOK FOR A MINUTE OR TWO ON A VERY LOW FLAME, STIRRING WITH A WOODEN SPOON.
WHEN THE SCALLIONS ARE TRANSLUCENT, BUT NOT BROWNED. POUR IN 1/2 CUP OF WHITE WINE. SEASON WITH SALT AND WHITE PEPPER. REDUCE THE WINE TO A FEW TBSPS.
ADD THE LEMON JUICE AND ZEST. REDUCE OVER MEDIUM/LOW HEAT UNTIL THERE'S ABOUT A 1/4 CUP OF LIQUID LEFT WITH THE SCALLIONS.
TAKE THE SAUCEPAN OFF THE HEAT AND IMMEDIATELY START WHISKING IN THE BUTTER A FEW PIECES AT A TIME TILL THEY ARE ALL ABSORBED. YOU SHOULD HAVE A THICK, CREAMY SAUCE.
HEAT A SMALL FRYING PAN OVER A MEDIUM FLAME. SEASON SWORDFISH WITH SALT AND PEPPER.
ADD A SPLASH OF OLIVE OIL TO THE PAN. WHEN IT SMOKES, LAY IN THE SWORDFISH. SHAKE THE PAN SO IT DOESN'T STICK. COOK FOR TWO MINUTES, TURN AND COOK ANOTHER TWO MINUTES OR UNTIL A SHARP KNIFE INSERTED IN THE CENTER FEELS WARM WHEN TOUCHED TO YOUR LOWER LIP. REMOVE SWORDFISH TO A WARM PLATE.
ADD ANOTHER SPLASH OF OLIVE OIL. GET THE PAN VERY HOT. SEASON SCALLOPS AND PLACE IN THE PAN. COOK FOR ONE MINUTE WITHOUT MOVING THEM.
TURN OFF THE HEAT. TURN SCALLOPS. ADD 2 TBSPS OF BUTTER. BASTE SCALLOPS WITH THE BUTTER FOR A MINUTE.
SPOON THE BUERRE BLANC ONTO TWO SEPARATE PLATES. ARRANGE THE SCALLOPS AND SWORDFISH ON EACH PLATE.
FINELY DICE CHIVES AND/OR PARSLEY AND SCATTER ON TOP.
SERVES TWO
